Healthy Brownie Bites Recipe

Introduction

These Healthy Brownie Bites offer a deliciously fudgy treat that combines the natural sweetness of sweet potatoes with rich cocoa and peanut butter. Perfect for a guilt-free snack, they are easy to make and satisfy any chocolate craving.

Ingredients

• 1/2 cup Sweet Potato Puree (cooled, mashed)
• 1/2 cup Peanut Butter
• 1/4 cup Maple Syrup
• 1/4 cup Unsweetened Cocoa Powder
• 1 teaspoon Vanilla Extract
• 1/4 cup Dark Chocolate Chips

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a 12-mini muffin pan with mini paper liners lightly sprayed with cooking oil. Alternatively, prepare a 6-inch x 6-inch square pan lined with parchment paper.
2. Step 2: Prick a large sweet potato with a fork and microwave it on a microwave-safe plate for 5 minutes on high. Flip and microwave for an additional 3-5 minutes until tender and easily pierced with a toothpick.
3. Step 3: Allow the sweet potato to cool completely, then mash and measure out 1/2 cup of puree.
4. Step 4: In a food processor, combine the sweet potato puree, peanut butter, maple syrup, cocoa powder, and vanilla extract. Blend on high until a firm dough forms.
5. Step 5: Fold in the dark chocolate chips by pulsing a few times until evenly mixed.
6. Step 6: Shape the mixture into small dough balls and place one in each mini muffin liner, or spread the batter evenly in the prepared square pan.
7. Step 7: Bake for 15-20 minutes until the tops are dry and crackled. A toothpick inserted in the center should come out with a little moist batter to ensure fudginess.
8. Step 8: Remove from the oven and allow the brownie bites to cool on a wire rack before serving.

Tips & Variations

• For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Use mini chocolate chips to ensure even distribution without sinking.
• Store leftover brownie bites in an airtight container in the refrigerator to keep them moist.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months, thawing in the fridge before serving. Reheat briefly in the microwave if desired, but they are delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes, canned sweet potato puree can be used as a convenient substitute. Just ensure it is plain and unsweetened for the best results.

Are these brownie bites gluten-free?

Yes, this recipe contains no flour or gluten-containing ingredients, making it suitable for a gluten-free diet.

Healthy Brownie Bites Recipe

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★★★★★

4.5 from 149 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 12 mini brownie bites 1x
• Diet: Vegetarian

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Description

These Healthy Brownie Bites are a guilt-free treat featuring nutrient-rich sweet potato puree and natural sweeteners. Packed with creamy peanut butter and rich cocoa, they deliver indulgent fudge-like flavor while being lower in sugar and fat compared to traditional brownies. Perfect for a wholesome snack or dessert, these mini goodies are baked to perfection with gooey chocolate chips melting inside.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 1/2 cup Sweet Potato Puree (cooled, mashed)
• 1/2 cup Peanut Butter
• 1/4 cup Maple Syrup
• 1/4 cup Unsweetened Cocoa Powder
• 1 teaspoon Vanilla Extract
• 1/4 cup Dark Chocolate Chips

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Instructions

1. Preheat the Oven: Preheat your oven to 350 °F (180 °C). Prepare a 12-mini muffin pan by lining it with mini paper liners lightly sprayed with cooking oil spray, or alternatively, line a small 6-inch x 6-inch square pan with parchment paper and set aside.
2. Cook the Sweet Potato: Prick a large sweet potato with a fork and place it on a microwave-safe plate. Microwave on high power (1000W) for 5 minutes, then flip and microwave for an additional 3-5 minutes until the potato is soft enough to easily pierce with a toothpick.
3. Cool and Measure the Puree: Allow the cooked sweet potato to cool completely. Mash it thoroughly and measure out 1/2 cup of the puree for the recipe.
4. Combine Ingredients: In a food processor, combine the cooled sweet potato puree, maple syrup, peanut butter, unsweetened cocoa powder, and vanilla extract, if using.
5. Blend the Dough: Process on high speed until the mixture comes together into a firm, dough-like consistency rather than a liquid.
6. Incorporate Chocolate Chips: Fold in the dark chocolate chips by pulsing the food processor a few times to evenly distribute them throughout the batter.
7. Shape the Brownie Bites: Roll the dough into small balls and place them into each mini muffin cup or press all the batter evenly into the prepared 6-inch square pan.
8. Bake: Bake in the preheated oven for 15-20 minutes until the tops are dry and crackling. A toothpick inserted into the center should come out with a few moist crumbs but no wet batter, indicating chewy, moist brownies.
9. Cool: Remove from oven and let the brownie bites cool completely on a wire rack before serving to allow them to set.

Notes

• Sweet potato puree can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
• Use natural peanut butter without added sugar or oils for a healthier option.
• Maple syrup serves as a natural sweetener, but you can adjust the amount slightly if you prefer sweeter or less sweet brownies.
• For a nut-free version, substitute peanut butter with sunflower seed butter.
• Ensure the sweet potato is fully cooked and cooled for the best texture in the brownies.
• Do not overbake to keep the brownie bites moist and fudgy inside.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: healthy brownie bites, sweet potato brownies, peanut butter brownies, low sugar brownies, gluten free dessert, easy healthy desserts